Lunch: Pork Chops with Sautéed Apples and Brussels Sprouts

Recipe by Robin Bashinsky Guaranteed to be a fast favorite, this recipe plays on the sweet-savory match made in flavor heaven: pork apples.

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Pork Chops with Sautéed Apples and Brussels Sprouts

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

12 ounces Brussels sprouts, halved
2 tablespoons canola oil, divided
5/8 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
Cooking spray
4 (4-ounce) boneless center-cut loin pork chops
2 tablespoons unsalted butter, divided
12 ounces sliced Honeycrisp apple (1 large apple)
1/3 cup unsalted chicken stock
1/8 teaspoon ground nutmeg
3 tablespoons maple syrup
2 tablespoons Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley

Instructions

Preheat broiler to high. Set the oven rack on the middle shelf.
Combine sprouts, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl; toss to coat. Arrange sprouts in a single layer on a jelly-roll pan coated with cooking spray. Broil 12 minutes, stirring every 3 minutes.
Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Sprinkle pork with 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; add to pan. Cook 3 minutes. Turn; cook 2 minutes or until done. Transfer pork to a plate.
Add 1 tablespoon butter and apple to pan; sauté 2 minutes. Add stock and nutmeg; bring mixture to a boil. Stir in remaining 1/8 teaspoon salt, remaining 1 tablespoon butter, syrup, Dijon mustard, and parsley; cook 1 minute. Divide chops among 4 plates; top evenly with apple mixture. Serve with sprouts.

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